Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

Method

Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.

When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.

Recipe Tip

Making it meaty

Snip 4 bacon rashers into pieces and
spread in a roasting tin. Add the garlic
cloves, rubbed in a little oil, then roast
as recipe left. Add the tomatoes, vinegar,
sugar and 1 tsp dried thyme, then
continue as recipe, swapping the basil
for a handful chopped flat-leaf parsley.

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Comments, questions and tips

Beautiful, delicious recipe. I prepared it almost exactly following the recipe. Added one more garlic, used cane sugar and buckwheat pasta and came out amazing. I have prepared it before and was looking forward for the evening all day yesterday to prepare it again!

itsjenifa

22nd Mar, 2012

1.05

I love aubergines so was looking for something quick and easy so made this. I made it with bacon but found it pretty bland and dry. I also found that mashing cherry tomatoes with a fork was pretty difficult without hot seeds squirting at me. Would possibly make again but add a few tablespoons of cream cheese to give it a sauce

seanicus

30th Nov, 2011

4.05

Made this for myself and my 5 year old last night. Substituted spinach for the basil, added a bit of mozzarella and cooked for a bit longer. In the words of a 5 year old "scrumptiolicious".
This started with having an aubergine to use up and fancying something a bit different, will definitely cook again. Good versatile recipe.

elleme

21st Apr, 2011

3.05

With the cooking times I found the aubergine very slightly undercooked and the garlic wasn't very mellow, even though it mashed well. Maybe it's my oven but if I did it again I'd definitely go for extra time. I agree about the pasta quantity - it's a bit excessive. I had 75g.

pelupi

1st Feb, 2011

3.05

Did the bacon version and worked well. Would definitely do again.

kingkarina

24th Jan, 2011

4.05

I agree 125 is a lot. 250g of pasta feeds 3/even 4 people

missyali

10th Sep, 2010

Very easy and convenient. I wouldn't make this for guests but its simplicity was perfect for my own tastes. I added courgettes and peppers also, much less pasta ( 50gs for one person ) and doubled the garlic. Oh and i used a drizzle of honey instead of the sugar.

bluebird002

1st Aug, 2010

4.05

Nice and simple. I used 100g pasta per person and that was fine.

wildbluesun

28th Apr, 2010

3.05

I made this using 50g pasta for 1; I forgot to add the sugar and balsamic so I just sloshed in some balsamic at the end. It was nice, but not exceptional; I'll probably cook it again if I have an aubergine to use up, but not otherwise.

bluecat88

6th Oct, 2009

5.05

Delicious! Definitely trying again, reminds me of a dish I had in Sicily but where they added swordfish to the recipe.

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